Italian Dressing Zucchini

1. Cut zucchinis in half crosswise, then into fourths.

2. Place zucchini in a 1 1/2 quart casserole dish, white side up.

3. Sprinkle with salt, then Italian dressing and finally with the Italian seasoning Cover tightly and microwave on high for 2 minutes.

4. Stir& return covered for another 2 minutes (the zucchini should be hot through but still crisp) Test they may need 1 more minute Sprinkle with Parmesan& Paprika.

5. Serve.

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Nutrient	Quantity
Total fats	3.388 g
Protein	10.7186 g
Carbohydrates	13.9826 g
Energy	124.76 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2538 g
Water	114.7738 g
Aspartic acid	0.3283 g
Calcium, Ca	184.66 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0006 g
Fiber, total dietary	1.056 g
Fatty acids, total saturated 22:0	0.0054 g
Carotene, beta	4.7 g
Niacin	0.745 mg
Vitamin A, RAE	32.3 g
Fatty acids, total trans-polyenoic	0.0045 g
Arginine	0.1257 g
Riboflavin	0.047 mg
Tocopherol, beta	0.021 mg
Fatty acids, total polyunsaturated 15:0	0.0009 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1323 g
Fatty acids, total saturated 20:1	0.0254 g
Glutamic acid	0.2998 g
Sodium, Na	500.18 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0274 g
Total lipid (fat)	3.388 g
Manganese, Mn	0.1969 mg
Fructose	1.515 g
Proline	0.0849 g
Fatty acids, total saturated 16:0	0.4965 g
Fatty acids, total saturated 8:0	0.0112 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.8274 g
Sucrose	0.171 g
Choline, total	4.07 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0006 g
Fatty acids, total polyunsaturated 18:1 t	0.0006 g
Sugars, total	3.048 g
Serine	0.1105 g
Fatty acids, total saturated 10:0	0.0252 g
Fatty acids, total saturated 18:0	0.1943 g
Fatty acids, total saturated 20:4 undifferentiated	0.0006 g
Vitamin B-6	0.1728 mg
Selenium, Se	9.428 g
Ash	3.137 g
Fatty acids, total saturated 18:1 undifferentiated	0.783 g
Pantothenic acid	0.3523 mg
Phenylalanine	0.0961 g
Fatty acids, total polyunsaturated 22:1 c	0.0003 g
Copper, Cu	0.1028 mg
Thiamin	0.0539 mg
Retinol	7.8 g
Methionine	0.0398 g
Iron, Fe	1.8334 mg
Carbohydrate, by difference	13.9826 g
Phosphorus, P	232.88 mg
Folate, total	25.1 g
Tocopherol, gamma	1.383 mg
Fatty acids, total saturated 4:0	0.0324 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Alanine	0.1393 g
Cholesterol	4 mg
Valine	0.1232 g
Fatty acids, total saturated 18:2 undifferentiated	0.9156 g
Glycine	0.1034 g
Glucose (dextrose)	1.062 g
Fatty acids, total saturated 14:0	0.1019 g
Zinc, Zn	1.4148 mg
Isoleucine	0.0989 g
Tocopherol, delta	0.354 mg
Fatty acids, total saturated 12:0	0.0309 g
Fatty acids, total polyunsaturated	1.1702 g
Fatty acids, total polyunsaturated 17:1	0.0009 g
Leucine	0.1598 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0045 g
Vitamin A, IU	504.2 IU
Folate, DFE	25.1 g
Tryptophan	0.0248 g
Vitamin C, total ascorbic acid	32.736 mg
Phytosterols	5.1 mg
Fatty acids, total polyunsaturated 16:1 c	0.0021 g
Fatty acids, total polyunsaturated 18:1 c	0.5034 g
Fatty acids, total saturated 20:0	0.0063 g
Fatty acids, total saturated 6:0	0.0192 g
Tyrosine	0.0725 g
Vitamin B-12	0.22 g
Vitamin K (phylloquinone)	3.83 g
Fatty acids, total saturated	0.9516 g
Histidine	0.059 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0051 g
Fatty acids, total monounsaturated	0.8365 g
Threonine	0.067 g
Folate, food	25.1 g
Fatty acids, total polyunsaturated 17:0	0.0015 g
Fatty acids, total polyunsaturated 24:0	0.0021 g
Vitamin E (alpha-tocopherol)	1.292 mg
Fatty acids, total trans	0.0051 g
Fatty acids, total trans-monoenoic	0.0006 g
Magnesium, Mg	40.88 mg
Lysine	0.1504 g
Potassium, K	587.64 mg
Cystine	0.0296 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Parmesan cheese	0.25 cup	74	8	1
Paprika	0	0	0	0
Zucchini	6	20.16	2.9856	0.384
Italian seasoning	1 teaspoon	0	0	0
italian dressing	2 tablespoons	30.6	2.997	2.004